Oreo Truffles Cream Cheese Chocolate (Print Version)
# Ingredients:
→ Base
01 -
1 package (approximately 400 g) Oreo cookies, any variety
02 -
225 g cream cheese, softened
→ Coating
03 -
340 g semisweet melting chocolate
04 -
170 g white melting chocolate, for decoration
# Instructions:
01 -
Place the Oreo cookies in a food processor and crush into fine crumbs.
02 -
Add the softened cream cheese to the crushed cookies and blend until a cohesive, sticky dough forms.
03 -
Roll the mixture into 2.5 cm balls and place on a plate. Transfer to the freezer for at least 30 minutes.
04 -
Melt the semisweet chocolate gently in a microwave-safe bowl following package instructions.
05 -
Line a baking sheet with wax paper. Dip each chilled ball into the melted chocolate, allowing excess to drip off, then place onto the prepared sheet.
06 -
Refrigerate the coated truffles for at least 10 minutes to allow the chocolate to set.
07 -
Melt the white chocolate in a small microwave-safe bowl per package directions.
08 -
Dip a fork into the melted white chocolate and drizzle over each truffle. Refrigerate for a further 10 minutes until the decoration is set.
09 -
Store finished truffles in an airtight container in the refrigerator until ready to serve.
# Notes:
01 -
Avoid introducing any moisture to melted chocolate to prevent seizing. Use oil-based food coloring if tinting white chocolate.
02 -
Decorate with sprinkles or crushed cookies immediately after dipping, before the chocolate sets.
03 -
Truffles may be stored refrigerated for up to 2 weeks or frozen for up to 3 months.